Roll Me Up Tootsie Rolls
Ingredients:
12 ounces semisweet chocolate, chopped
1/2 cup light corn syrup
3/4 teaspoon warm water
1 1/2 teaspoons orange extract
About 75 squares of colored foil or cellophane
Instructions:
Place chocolate in a microwave bowl. Microwave on high heat until chocolate is completely melted, stirring occasionally. Once chocolate is melted remove from microwave and stir in the syrup, water and extract. Be sure to blend well. Using a large cookie sheet lined with plastic wrap spread chocolate mixture out about 1inch thick. Cover and leave out overnight. Chocolate should be easy to work with but slightly stiff. Grab the plastic wrap by the sides and lift chocolate out of pan, Remove the plastic. Use a sharp knife and cut chocolate into strips about one inch apart. Using your hand roll the chocolate into a tootsie roll. Cut your chocolate roll to desired size. The chocolate will soften some in handling. Allow to stiffen up a little before wrapping. Wrap in cellophane and twist ends.
After Dinner Date and Cashew Sweets
Ingredients:
Pitted Dates
Unsalted cashew nuts
Instructions:
Stuff the dates with the cashews.
This is a simple but delicious after dinner treat.
Tasty Cherry Delights
Ingredients:
1 package yeast
1 cup warm milk 110-115 degrees
4 cup bread flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup cold BUTTER
1/2 cup solid shortening
2 eggs lightly beaten
4 cups cherry pie filling
Instructions:
In a mixing bowl, combine flour, sugar, and salt. Add shortening and butter until mixture is crumbly. Place yeast in warmed milk. After yeast is disolved, add to the flour mixture.
Mix in eggs until dough is soft. Kneading is not necessary. Put the mixture in the refridgerator covered. Once it has chilled for 8 hours, divide into 4 pieces. On a lightly covered surface, roll each piece into 14″1×11″. Spoon cherry filling down the center third of the dough. Fold the sides over the over the mixture to the other side. Pinch sides to seal and tuck under. Preheat oven to 350 F. In an ungreased cookie sheet, place the Tastey Cherry Delights approxamitly 2 inches apart. Bake until golden brown (approxamitly 25 minutes). While cooling, make your icing by mixing together 2 cups powdered sugar and 2-3 tablespoons milk. Drizzle iceing over the top and enjoy.
Dessert Taco for My Sweeties
Ingredients:
1/3 cup coconut
1 cup fresh strawberries, sliced
1/2 cup seedless grapes, cut in halves
1 apple, peel removed and sliced
1 banana, sliced
2 tablespoons apricot pour able fruit
6 taco shells
1 cup vanilla yogurt
Instructions:
Preheat oven to 350 degrees. In a medium bowl fold together the strawberries, grapes, apples, bananas and the apricot pour able fruit. Place the coconut on a baking sheet and roast in the oven for 10 minutes being sure to stir about every 3 minutes or so. Remove and allow to cool slightly. Fill he bottom of each taco with just enough yogurt to cover the bottom. Add the fruit. Spread more yogurt over the top. Sprinkle with the toasted coconut.
Cinnamon Apple Yummies
Ingredients:
1 sweet apple
1 teaspoon cinnamon
Instructions:
Wash the apple well. Cut up into bite size pieces. You can peel the apple if your child prefers it that way. Place the apples in a plastic container with a lid. Sprinkle in the cinnamon. Cover and shake to completely coat the apples.
Apple and Apricot Bake
Ingredients:
1 lb cooking apples, peeled, cored and chopped
Juice of 1 lemon
1 can (14 oz) apricot halves in natural juice, drained
Sugar to taste
4 slices bread (preferably whole wheat)
1 ½ oz butter or margarine
½ tsp ground cinnamon
Instructions:
Place chopped apple pieces in a large saucepan. Add the lemon juice and 1 tbsp of water and toss well. Slowly bring to a boil, cover and simmer for about 5 minutes, until the apples are soft.
While the apples are cooking, slice the apricots and add to the apples for the last few minute. Add sugar to taste and set aside.
Preheat the grill to hot and grill the pieces of bread until deliciously golden brown. Butter the slices of bread on one side and sprinkle with cinnamon (and if desired some more sugar). Place under the grill again until hot and bubbly. Cut the bread into bite-size pieces.
Serve the hot fruit in bowls and top with the toasted bread. A delicious and quick dessert.
Nutty Roasted Pears
October 1, 2010 by Lara
Filed under DESSERTS, Health, Thanksgiving, VEGETARIAN
4 tbsp pure butter
4 pears, halved and cored
½ cup sour cream
¼ cup pecans or walnuts, coarsely chopped and toasted
1 cup brown sugar
Preheat oven to 400 degrees with oven rack in center position..
Place the butter on a baking pan and put into the heated oven. Once butter has melted, sprinkle with brown sugar. Add the pear halves with the cut side down on top of the butter/sugar (caramel) mixture and bake for about 30 minutes.
Once the pear halves are tender, turn them over and baste with the caramel sauce. Bake for a further 10 minutes until nice and golden. Serve the pear halves in bowls and top with sour cream, caramel and the nuts.
This dessert should be served hot and fresh.
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Fruity Grilled Chocolate Kabobs
3 pears, peeled and cut into quarters
6 grapes, halved
12 strawberries
2 tbsp raw sugar
Wooden skewers, soaked in water for 15 min. (like for kabobs)
Chocolate Dip
½ cup favorite chocolate bar, chopped
½ cup + 2 tbsp heavy cream
25 mini marshmallows
2 tbsp chopped toasted almonds
Note: You can change the fruit to whatever you like and the nuts as well…or eliminate the nuts altogether.
Melt the chocolate, heavy cream and marshmallows in a small saucepan over low heat. Stay on it and keep stirring. Bring to a boil and whisk rapidly for about 2 minutes until the sauce thickens. Stir in nuts. Set aside.
In a bowl, combine fruit and sprinkle with sugar. Toss gently. Put them on skewers.
Grill fruit skewers for about 7 minutes, until the fruit is caramelized and heated well.
Serve with the freshly made chocolate dip.
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Very Berry Custard
1/4 cup sugar
2 teaspoons cornstarch
1 cup whole milk
1 beaten egg
2 tablespoons sour cream
1/2 teaspoon vanilla
3 cups fresh assorted berries; raspberries, blackberries, blueberries, halved strawberries, etc.
To prepare custard, combine cornstarch and 2 Tablespoons of sugar in a small pan. Once mixed well, add egg and milk. Cook over medium heat until mixture begins to boil, stirring frequently. Take care not to over cook. Once custard begins to bubble, pour into a bowl immediately and allow to cool approximately 5 to 7 minutes. Slowly whisk sour cream into the custard and add vanilla once mixed well. Cover and chill up to 1 day. When ready to serve, if custard is too thick add a bit of milk, and spoon over berry mixture. Set berry mixture aside.
Now it’s time to create the topping. In a skillet, heat 2 Tablespoons of sugar on medium-high heat setting just until sugar begins to melt. Shake skillet (do not stir sugar) to heat evenly. Reduce to low heat and cook until sugar is melted and golden. Stir if needed with a wooden spoon. Once sugar is cooked pour over berry custard mixture and serve immediately.
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Apple and Strawberries with Rhubarb
4-5 large apples
3 rhubarb stalks
1/2 pint strawberries
1/4 cup water
Peel rhubarb and cut into small pieces. Next, core and peel apple and chop. Remove stems from strawberries. Combine all ingredients into a pot and add water. Cook mixture over medium heat until boiling. Turn heat down and open cover just enough to allow a bit of steam to escape the pot. Simmer until the majority of apples are dissolved and sauce isn’t watery looking, stirring occasionally. Simmer for approximately 30 minutes. Turn heat off when there is still a bit of water left in pot. Allow to cool and then refrigerate until ready to serve.
Tip: You can use cranberries as a substitute for rhubarb if desired.
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